Name: Creamy Roasted Red Pepper Hummus Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.5 cup canned chickpeas; 0.25 cup roasted red peppers; 0.5 tbsp tahini; 2 tbsp nonfat Greek yogurt; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

Grilled chicken breast served over a velvety roasted red pepper hummus, topped with a crisp cucumber and tomato salad for a refreshing crunch.

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NUTRITION

Protein

48.2g

Fat

15.5g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.25 cup roasted red peppers

0.5 tbsp tahini

2 tbsp nonfat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

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PREPARATION

1
Season the chicken breast with half of the sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6 to 7 minutes per side until fully cooked and juices run clear.
3
In a food processor, combine the chickpeas, roasted red peppers, tahini, Greek yogurt, lemon juice, garlic, cumin, and the remaining salt and pepper.
4
Process the mixture until the hummus is completely smooth and velvety.
5
Dice the cucumber and halve the cherry tomatoes, then toss them in a small bowl with the olive oil and chopped parsley.
6
Spread the roasted red pepper hummus onto a plate, top with the sliced grilled chicken, and finish with the fresh cucumber and tomato salad.